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Pumpkin Empanadas
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Pumpkin pie may not be on the menu for a traditional Mexican-style meal, but pumpkin empanadas most definitely are, at least on the ones I have known. Pumpkin empanadas are made both on Thanksgiving and Christmas. Often they are served during Noche Buena, when those re-enacting the travels of Mary and Joseph have stopped at the chosen home to feast. Pumpkin Empanadas Pastry Dough (see recipe below) Prepare Pastry Dough; refrigerate. Prepare Pumpkin Filling; set aside and let cool. In a small bowl, combine cinnamon and sugar; set aside. Prepare oven to 425 degrees F. Lightly grease a large baking sheet. Take the chilled Pastry Dough from the refrigerator and divide it into half. Divide one of the halves into eight (8) pieces. Return the other half of the Pastry Dough to the refrigerator to keep chilled until you are ready for it.
Once you have assembled to first eight (8) empanadas and placed them on the prepared baking sheet, remove the other half of the dough from the refrigerator and follow the same instructions. Bake approximately 15 minutes or until tops are golden and the edges are lightly browned. Sprinkle with the cinnamon-sugar immediately after removing from the oven. These may be baked 1 day ahead. Before serving, warm in a 350 degrees for 8 minutes. Makes 14 to 16
empanadas.
Pastry Dough: Place butter and lard in freezer for 15 minutes. When ready to use, remove from freezer and cut both into small pieces. In the bowl of a food processor fit with the cutting blade, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy and it is blended uniformly. Add lard and pulse another 3 to 4 times. Remove lid of food processor and pour in the ice water and egg. Replace lid and pulse 5 times. Stop to scrape down the sides and process for another 5 pulses. The dough should hold together when clinched in your fist. Place mixture in a large zip-top bag, squeeze together until it forms a ball, press into a rounded disk, and then refrigerate for 30 minutes. This allows time for all the wet ingredients to be absorbed into the flour.
* If you choose to use canned pumpkin, make sure it pumpkin puree and not pumpkin pie filling, In a small saucepan over medium heat, melt the butter; stir in the brown sugar. Let this heat for a few minutes until the brown sugar is dissolved into the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 3 to 5 minutes, or long enough that the pumpkin begins to stiffen and hold its shape. Test this by picking up a small amount in a spoon. Remove from heat and stir in the orange peel. Allow the Pumpkin Filling to cool completely in the refrigerator before continuing to assembling your empanadas. A hot or warm filling will make working with your dough very difficult.
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On a floured board,
roll each of the eight pieces into a circle about 4 inches across and
1/8-inch thick. Fill each of these circles with a generous tablespoons
of the cooled Pumpkin Filling. Fold the circle into a half-moon shape
enclosing filling. Using a fork, press down the edges into a crimped
border. Not only will this look nice, it will help keep the empanada
closed after baking. With a pastry brush, paint the top with the Egg
Wash.